Kombucha

If your not on the kombucha bandwagon, hop on because there are so many health benefits and it taste so good! If you have cravings for soda, this can be a healthy and healing replacement. The nice thing is, you can make the taste to your liking by adding herbal tea to the brew.

Please don’t be intimidated, it really is easier than it may appear.

Kombucha originates in Asia and is made by adding specific strains of bacteria, yeast, and sugar to black or green tea (you can add herbal teas and or fruits for different flavors, but the scoby needs the nutrients from black/green tea), then allowing it to ferment for a week or more.

During this process, bacteria and yeast form a mushroom-like film on the surface of the liquid. This is why kombucha is also known as “mushroom tea.” The end result contains several species of lactic-acid bacteria which have a probiotic function.

Place in a slightly warm, dark and ventilated place, like a pantry, cupboard, or closet

Wait about 6-10 days. The culture may sink to bottom. It’s ok if this happens

Do a taste test on day 6. Use a stainless steel straw and gently grab some of the kombucha below the SCOBY.

If too sour, then reduce your brewing time (next time) and bottle (I also save my Izzie glass bottles and use them) immediately. If too sweet, allow to brew for a few more days. Continue to taste every day or so until you come to a taste that is right for you.

Kombucha PH should be below 3.0 – this will ensure the risk of pathogens or mold is next to none.

Start off
with 2 to 4oz up to 3 times a day and drink lots of water as kombucha will
flush toxins out of your system.